What’s your menu for Thanksgiving Day? Ours is one that does not require hours and hours in the kitchen. I want to have time to visit with relatives and do some fun things. So fixing a boneless turkey breast in our slow cooker is perfect. I’ve shared this recipe before, but here it is again for those who are interested. This recipe has been my most viewed post the past couple of months. If you need a delicious, easy recipe, this one is great!
* Slow Cooker Boneless Turkey Breast
Menu for this week:
Monday: Eat out
Tuesday: Bring in chicken tenders, fried okra, & mashed potatoes
Wednesday: Salmon patties, Crab cakes, red potatoes & zucchini
Thursday: Turkey, stuffing, gravy, cranberry sauce, green bean casserole, sweet potato casserole with marshmallows on top, corn, rolls, dessert
Sometimes, there is not much time to get a meal together. Here is a great recipe for turkey that is delicious! Just add stuffing, gravy (I use the turkey gravy in a jar when I’m in a hurry), green bean casserole, another vegetable, rolls, and a dessert from your favorite bakery.
Crock Pot Turkey Breast:
- 3-pound boneless turkey breast
- Can of chicken broth
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder (or minced garlic)
- 1/4 teaspoon of minced onion flakes (or onion slices)
- Optional: your favorite herbs can be added such as fresh rosemary in place of the garlic
In the sink or a large dish, cut the plastic bag off the turkey breast with kitchen shears and also cut off the netting. There will be a lot of juices in the bag that will make a mess, so be sure to have something to catch the juices. Then place the turkey with the above ingredients in the crock pot. Cook on high for 2 hours and then on low for 6-8 hours (which I recommend), or cook it on low for 10-12 hours if you need to start cooking before you leave for work. If you’re short on time, cook for 4 – 4 1/2 hours on high. Make sure it’s tender and done in the middle.
Cooking the turkey breast in the crock pot makes it so moist and tender, and I think maybe it’s the best we’ve ever had. And the great thing is that it’s so easy.